Recipe - Rice Pudding With Cider-Rhubarb Sauce

2 cup Cooked longgrain brown rice
Butterflavored cooking
spray
One fourth cup Sugar
2 ounce Tubstyle light cream
cheese; (about One half cup)
One fourth cup 2% reducedfat milk
One fourth cup Evaporated skim milk
One fourth teaspoon Vanilla extract
1 ds Salt
1 lg Egg

CIDERRHUBARB SAUCE
One half cup Thinly cut or sliced up fresh or
frozen rhubarb; thawed
2 tablespoon Apple cider
1 tablespoon Sugar

recipes I just downloaded from Cooking Light's website (sorry, my MC is
down right now).

You could make this for dessert, then have it for breakfast the next day
instead of hot cereal. Just reheat the sauce in the microwave.

1. Preheat oven to 350ø.

2. Spoon One half cup rice into each of 4 (4ounce) ramekins coated with cooking
spray.

3. Combine sugar and cream cheese in a medium bowl; beat at medium speed of
mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide
mixture evenly among prepared ramekins. Place ramekins in a 13 x 9inch
baking dish; add hot water to dish to a depth of 1 inch. Bake at 350ø for
40 minutes or until set. Remove ramekins from dish. Drizzle each with 1
tablespoon sauce. Yield: 4 servings.

CALORIES 251 (15% from fat); FAT 4.3g (sat 2g, mono 0.6g, poly 0.3g);
PROTEIN 7g; CARB 45.7g; FIBER 0.6g; CHOL 65mg; IRON 1.2mg; SODIUM 124mg;
CALC 115mg

CiderRhubarb Sauce:

1. Combine all ingredients in a small saucepan, and bring to a boil. Cover,
reduce heat, and simmer 5 minutes, stirring occasionally. Yield: One fourth cup
(serving size: 1 tablespoon).

Posted to EATLF Digest by levya@mindspring.com on May 11, 1998